Get Started
Variety is the spice of life, they say, and we agree — especially when it comes to food! We’re changing things up and adding a little flavor, this month, with a caribbean-inspired vegan dish! It’s healthy AND a celebration of flavors, mixed into one beautifully colorful and textured dish. Vegan chef and founder of the Internal Lifestyle wellness blog is sharing her recipe for black bean pasta and (popular Caribbean veggie dish) callaloo!
Black Bean Pasta & Callaloo
Ingredients
1 or 2 cups (optional) black bean ziti pasta
1cup black beans
1 can of kidney beans
2 scoops of Vegenaise
Garlic salt (to taste)
1/2 stalk celery
1/4 cup red onions, chopped
Himalayan pink salt (to taste)
1 cup fresh or 1 can callaloo
Fresh dill (to taste)
1/2 sweet red pepper
1/2 yellow peppers
1 tbsp coconut oil
1 or 2 branch(es) thyme
5 cloves chopped garlic
1/2 tomato, chopped
1 scotch bonnet pepper
How to Make it
Step 1
Boil black bean ziti pasta until soft.
Step 2
Prepare the sauce. Boil kidney beans until soft. Add kidney beans and one tablespoon of Vegenaise to a blender. Add garlic salt and Himalayan pink salt to taste. Add chopped celery and chopped red onions to the blender. Blend.
Step 3
Boil callaloo until soft/cooked. Add coconut oil, thyme, tomatoes, garlic, and scotch bonnet to a pan to simmer for 3-4 minutes. Add callaloo to sauté with the herb/garlic/pepper mixture for ten minutes on low heat, stirring often.
Step 4
Add pasta and sauce to a bowl. Place cooked callaloo on top of pasta. Dress it with a few branches of fresh dill and sliced peppers.
All done!
________________________________________
This vegan recipe was created exclusively for Ellie by founder of the wellness blog, Internal Lifestyle and vegan chef, Imani O’Blige.
Website: www.internallifestyle.com
Instagram: @internallifestyle